Maple Crème Brûlée

Instructions

1. 1

   Preheat your oven to 160°C (325°F).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to let the mixture boil, as this can cause the sugar to scorch.

3. 3

   In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: This is called tempering the eggs and helps prevent lumps from forming.

4. 4

   Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.

   Tip: Use a thermometer to check the internal temperature of the custard, which should reach 75°C (165°F).

5. 5

   Strain the custard into 6 (6-ounce) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This is called a water bath and helps the custard cook evenly and prevents it from curdling.

6. 6

   Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the custard to become too firm.

7. 7

   Remove the ramekins from the water bath and let them cool to room temperature.

   Tip: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until chilled.

8. 8

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar by using a kitchen torch to burn the sugar in a circular motion, or place the ramekins under the broiler for 1-2 minutes, watching carefully to avoid burning.

   Tip: This adds a crunchy texture and a caramelized flavor to the dish.

9. 9

   Serve the maple crème brûlée chilled, with the caramelized sugar on top.

   Tip: This dessert is best served fresh, but it can be made ahead and refrigerated for up to 24 hours.

10. 10

    To make the pastry crust, whisk together the flour and salt in a small bowl. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

    Tip: Use cold ingredients and handle the dough as little as possible to prevent it from becoming tough.

11. 11

    Press the pastry dough into the bottom and up the sides of each ramekin. Trim the excess dough from the edges and press the dough into the corners of the ramekin.

    Tip: Use a light touch to avoid pressing the dough too hard, as this can cause it to become dense.

12. 12

    Prick the bottom of each pastry crust with a fork to prevent it from bubbling during baking.

    Tip: Brush the pastry crust with a little bit of milk or beaten egg to give it a golden color.

13. 13

    Bake the pastry crusts in the preheated oven for 10-12 minutes, or until lightly golden.

    Tip: Use a thermometer to check the internal temperature of the pastry crust, which should reach 180°C (350°F).

14. 14

    Remove the ramekins from the oven and let them cool in the pastry crusts for 5 minutes.

    Tip: Use a spatula to loosen the edges of the pastry crust and transfer the ramekin to a serving plate.

15. 15

    Fill the pastry crusts with the maple crème brûlée and serve immediately.

    Tip: This dessert is best served fresh, but it can be made ahead and refrigerated for up to 24 hours.

16. 16

    To make the maple syrup syrup, combine 100g of maple syrup and 50g of unsalted butter in a small saucepan. Heat over low heat, stirring constantly, until the butter has melted and the syrup is smooth.

    Tip: This adds a rich and indulgent flavor to the dish.

17. 17

    Strain the syrup into a small bowl and whisk in 1g of vanilla extract.

    Tip: This adds a subtle and creamy flavor to the dish.